Abstract:

Either solid-phase micro extraction (SPME) or liquid-liquid extraction coupled to gas chromatography-mass
spectrometry (GC-MS) equipped with an HP-5MS column was used to analyze volatile aroma compounds in the bulbs of
Allium macrostemon Bunge.. The bulbs of Allium sativum L. were used as a comparative sample. The results showed that 23
volatile compounds were identified in Allium macrostemon Bunge. and Allium sativum L. by liquid-liquid extraction, and 28
by solid-phase microextraction. Nine volatile compounds were detected by both extraction methods. The relative contents of
ethers and sulfur compounds were higher in both Allium macrostemon Bunge. and Allium sativum L. The contents of diallyl
sulfide and 3-vinyl-1,2-dithiacyclohex-5-ene were higher in Allium sativum L., while methyl 1-propenyl disulfide, dimethyl
trisulfide, dimethyl tetrasulfide, and 3,5-diethyl-1,2,4-trithiolane were identified only in Allium macrostemon Bunge. So,
these volatile components made a major contribution to the aroma of Allium macrostemon Bunge.

Key words: Allium macrostemon Bunge., Allium sativum L., volatile flavor compounds, solid-phase microextraction, liquid-liquid extraction, gas chromatography and mass spectrometry